Pumpkin Blueberry Muffins
Delight in the warm, cozy flavors of fall with these soft and moist Pumpkin Blueberry Muffins, a perfect harmony of spiced pumpkin puree and bursts of juicy blueberries. With hints of cinnamon, nutmeg, and ginger, these muffins bring a comforting aroma to your kitchen while the fresh blueberries add a refreshing twist. Quick and easy to prepare in just 15 minutes, this recipe is ideal for breakfast, brunch, or an on-the-go snack. Each bite is flavorful, slightly sweetened with a blend of granulated and brown sugar, and balanced by the tender crumb from the simple yet satisfying batter. Perfectly baked in under 20 minutes, serve these muffins warm or at room temperature for a nutritious treat that feels indulgent yet wholesome. Try them this season and savor this delightful blend of autumnal spices with a fruity kick!
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup milk
- 0.5 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
Step 2
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 3
In another medium-sized bowl, whisk together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Step 4
Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 5
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature, and enjoy your Pumpkin Blueberry Muffins!
Nutrition Facts
| Serving size | (1264.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3266.9 |
| Total Fat 127.4g | 0% |
| Saturated Fat 22.0g | 0% |
| Polyunsaturated Fat 69.2g | |
| Cholesterol 387.9mg | 0% |
| Sodium 3582.9mg | 0% |
| Total Carbohydrate 510.1g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 300.3g | |
| Protein 44.7g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 403.2mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1311.7mg | 0% |
Source of Calories